Directions

1. Wash the parsley and completely dry it. Chiffonade the parsley; to do so, hold the parsley by the stems and gather a handful of parsley leaves together in one hand. Roll the leaves tightly together and use a sharp knife to cut them into thin strips (do not include the stems). Repeat until all the parsley is chopped.
2. Put the bulgur in a medium bowl and pour the hot water on top; soak until the bulgur is softened, about 10 minutes. Drain the bulgur in a fine mesh sieve, pressing gently to extract the excess water. Fluff the bulgur with a fork.
3. Whisk together the lemon juice, olive oil, salt, and pepper in a small bowl. Toss together the parsley, bulgur, mint, onion, tomato, and dressing in a large bowl. Taste and season with additional salt, pepper, lemon juice, and/or olive oil as desired.
4. Transfer to a serving bowl and serve with lettuce leaves to scoop up the salad.